Artichokes — Specification and test methods

This document specifies requirements and test methods for fresh artichokes, including their hearts and bottoms, of the following groups: — cynara cardunculus Scolymus Group; — cynara cardunculus Cardoon Group, syn. C. cardunculus var. altilis DC. It does not apply to processed artichokes.

Artichauts — Spécifications et méthodes d'essai

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Status
Published
Publication Date
16-Aug-2020
Current Stage
6060 - International Standard published
Start Date
17-Aug-2020
Completion Date
17-Aug-2020
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INTERNATIONAL ISO
STANDARD 20980
First edition
2020-08
Artichokes — Specification and test
methods
Artichauts — Spécifications et méthodes d'essai
Reference number
ISO 20980:2020(E)
ISO 2020
---------------------- Page: 1 ----------------------
ISO 20980:2020(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2020

All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may

be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting

on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address

below or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: +41 22 749 01 11
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii © ISO 2020 – All rights reserved
---------------------- Page: 2 ----------------------
ISO 20980:2020(E)
Contents  Page

Foreword ........................................................................................................................................................................................................................................iv

Introduction ..................................................................................................................................................................................................................................v

1 Scope ................................................................................................................................................................................................................................. 1

2  Normative references ...................................................................................................................................................................................... 1

3  Terms and definitions ..................................................................................................................................................................................... 1

4  Classification and requirements .......................................................................................................................................................... 2

4.1 General ........................................................................................................................................................................................................... 2

4.2 Classification ............................................................................................................................................................................................. 2

4.2.1 Types .......................................................................................................................................................................................... 2

4.2.2 Classes ....................................................................................................................................................................................... 2

4.3 Requirements and recommendations ................................................................................................................................. 2

4.3.1 General...................................................................................................................................................................................... 2

4.3.2 By class .................................................................................................................................................................................... 3

5  Tolerances ................................................................................................................................................................................................................... 3

5.1 General ........................................................................................................................................................................................................... 3

5.2 Class tolerances ...................................................................................................................................................................................... 4

5.2.1 Extra class .............................................................................................................................................................................. 4

5.2.2 Class I ......................................................................................................................................................................................... 4

5.2.3 Class II ....................................................................................................................................................................................... 4

6  Sampling ........................................................................................................................................................................................................................ 4

7  Test methods ............................................................................................................................................................................................................. 4

7.1 General ........................................................................................................................................................................................................... 4

7.2 Determination of titratable acidity ........................................................................................................................................ 4

7.3 Determination of water-insoluble solids .......................................................................................................................... 4

7.4 Determination of mineral impurities content .............................................................................................................. 4

7.5 Determination of pH .......................................................................................................................................................................... 4

7.6 Determination of soluble solids content ........................................................................................................................... 4

8  Packaging and marking ................................................................................................................................................................................. 5

8.1 Packaging ..................................................................................................................................................................................................... 5

8.2 Marking ......................................................................................................................................................................................................... 5

9  Storage and transportation ....................................................................................................................................................................... 5

10  Hygiene contaminants and pesticides residues ................................................................................................................... 6

Bibliography ................................................................................................................................................................................................................................ 7

© ISO 2020 – All rights reserved iii
---------------------- Page: 3 ----------------------
ISO 20980:2020(E)
Foreword

ISO (the International Organization for Standardization) is a worldwide federation of national standards

bodies (ISO member bodies). The work of preparing International Standards is normally carried out

through ISO technical committees. Each member body interested in a subject for which a technical

committee has been established has the right to be represented on that committee. International

organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.

ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of

electrotechnical standardization.

The procedures used to develop this document and those intended for its further maintenance are

described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the

different types of ISO documents should be noted. This document was drafted in accordance with the

editorial rules of the ISO/IEC Directives, Part 2 (see www .iso .org/ directives).

Attention is drawn to the possibility that some of the elements of this document may be the subject of

patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of

any patent rights identified during the development of the document will be in the Introduction and/or

on the ISO list of patent declarations received (see www .iso .org/ patents).

Any trade name used in this document is information given for the convenience of users and does not

constitute an endorsement.

For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and

expressions related to conformity assessment, as well as information about ISO’s adherence to the

World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www .iso .org/

iso/ foreword .html.

This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 3,

Fruits and vegetables and their derived products.

Any feedback or questions on this document should be directed to the user’s national standards body. A

complete listing of these bodies can be found at www .iso .org/ members .html.
iv © ISO 2020 – All rights reserved
---------------------- Page: 4 ----------------------
ISO 20980:2020(E)
Introduction

Artichoke plants are herbaceous perennial plants, members of the Asteraceae family of plants, a group

that includes thistles, dandelions and sunflowers. They are short-lived perennials in warmer climates

but are normally grown as annuals in cooler regions. Artichokes are usually grown for the edible flower

buds, which are harvested before the flowers open. The unopened bud has overlapping rows of spine-

tipped green bracts enclosing the actual flower parts. At the base of the bud is the tender, flavourful

artichoke “heart,” which is the part that is cooked and eaten.
© ISO 2020 – All rights reserved v
---------------------- Page: 5 ----------------------
INTERNATIONAL STANDARD ISO 20980:2020(E)
Artichokes — Specification and test methods
1 Scope

This document specifies requirements and test methods for fresh artichokes, including their hearts and

bottoms, of the following groups:
— cynara cardunculus Scolymus Group;
— cynara cardunculus Cardoon Group, syn. C. cardunculus var. altilis DC.
It does not apply to processed ar
...

FINAL
INTERNATIONAL ISO/FDIS
DRAFT
STANDARD 20980
ISO/TC 34/SC 3
Artichokes — Specification and test
Secretariat: TSE
methods
Voting begins on:
2020­05­30
Artichauts — Spécifications et méthodes d'essai
Voting terminates on:
2020­07­25
RECIPIENTS OF THIS DRAFT ARE INVITED TO
SUBMIT, WITH THEIR COMMENTS, NOTIFICATION
OF ANY RELEVANT PATENT RIGHTS OF WHICH
THEY ARE AWARE AND TO PROVIDE SUPPOR TING
DOCUMENTATION.
IN ADDITION TO THEIR EVALUATION AS
Reference number
BEING ACCEPTABLE FOR INDUSTRIAL, TECHNO­
ISO/FDIS 20980:2020(E)
LOGICAL, COMMERCIAL AND USER PURPOSES,
DRAFT INTERNATIONAL STANDARDS MAY ON
OCCASION HAVE TO BE CONSIDERED IN THE
LIGHT OF THEIR POTENTIAL TO BECOME STAN­
DARDS TO WHICH REFERENCE MAY BE MADE IN
NATIONAL REGULATIONS. ISO 2020
---------------------- Page: 1 ----------------------
ISO/FDIS 20980:2020(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2020

All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may

be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting

on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address

below or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH­1214 Vernier, Geneva
Phone: +41 22 749 01 11
Fax: +41 22 749 09 47
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii © ISO 2020 – All rights reserved
---------------------- Page: 2 ----------------------
ISO/FDIS 20980:2020(E)
Contents  Page

Foreword ........................................................................................................................................................................................................................................iv

Introduction ..................................................................................................................................................................................................................................v

1 Scope ................................................................................................................................................................................................................................. 1

2  Normative references ...................................................................................................................................................................................... 1

3  Terms and definitions ..................................................................................................................................................................................... 1

4  Classification and requirements .......................................................................................................................................................... 2

4.1 General ........................................................................................................................................................................................................... 2

4.2 Classification ............................................................................................................................................................................................. 2

4.2.1 Types .......................................................................................................................................................................................... 2

4.2.2 Classes ....................................................................................................................................................................................... 2

4.3 Requirements and recommendations ................................................................................................................................. 2

4.3.1 General...................................................................................................................................................................................... 2

4.3.2 By class .................................................................................................................................................................................... 3

5  Tolerances ................................................................................................................................................................................................................... 3

5.1 General ........................................................................................................................................................................................................... 3

5.2 Class tolerances ...................................................................................................................................................................................... 4

5.2.1 Extra class .............................................................................................................................................................................. 4

5.2.2 Class I ......................................................................................................................................................................................... 4

5.2.3 Class II ....................................................................................................................................................................................... 4

6  Sampling ........................................................................................................................................................................................................................ 4

7  Test methods ............................................................................................................................................................................................................. 4

7.1 General ........................................................................................................................................................................................................... 4

7.2 Determination of titratable acidity ........................................................................................................................................ 4

7.3 Determination of water­insoluble solids .......................................................................................................................... 4

7.4 Determination of mineral impurities content .............................................................................................................. 4

7.5 Determination of pH .......................................................................................................................................................................... 4

7.6 Determination of soluble solids content ........................................................................................................................... 4

8  Packaging and marking ................................................................................................................................................................................. 5

8.1 Packaging ..................................................................................................................................................................................................... 5

8.2 Marking ......................................................................................................................................................................................................... 5

9  Storage and transportation ....................................................................................................................................................................... 5

10  Hygiene contaminants and pesticides residues ................................................................................................................... 6

Bibliography ................................................................................................................................................................................................................................ 7

© ISO 2020 – All rights reserved iii
---------------------- Page: 3 ----------------------
ISO/FDIS 20980:2020(E)
Foreword

ISO (the International Organization for Standardization) is a worldwide federation of national standards

bodies (ISO member bodies). The work of preparing International Standards is normally carried out

through ISO technical committees. Each member body interested in a subject for which a technical

committee has been established has the right to be represented on that committee. International

organizations, governmental and non­governmental, in liaison with ISO, also take part in the work.

ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of

electrotechnical standardization.

The procedures used to develop this document and those intended for its further maintenance are

described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the

different types of ISO documents should be noted. This document was drafted in accordance with the

editorial rules of the ISO/IEC Directives, Part 2 (see www .iso .org/ directives).

Attention is drawn to the possibility that some of the elements of this document may be the subject of

patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of

any patent rights identified during the development of the document will be in the Introduction and/or

on the ISO list of patent declarations received (see www .iso .org/ patents).

Any trade name used in this document is information given for the convenience of users and does not

constitute an endorsement.

For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and

expressions related to conformity assessment, as well as information about ISO’s adherence to the

World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www .iso .org/

iso/ foreword .html.

This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 3,

Fruits and vegetables and their derived products.

Any feedback or questions on this document should be directed to the user’s national standards body. A

complete listing of these bodies can be found at www .iso .org/ members .html.
iv © ISO 2020 – All rights reserved
---------------------- Page: 4 ----------------------
ISO/FDIS 20980:2020(E)
Introduction

Artichoke plants are herbaceous perennial plants, members of the Asteraceae family of plants, a group

that includes thistles, dandelions and sunflowers. They are short-lived perennials in warmer climates

but are normally grown as annuals in cooler regions. Artichokes are usually grown for the edible flower

buds, which are harvested before the flowers open. The unopened bud has overlapping rows of spine-

tipped green bracts enclosing the actual flower parts. At the base of the bud is the tender, flavourful

artichoke “heart,” which is the part that is cooked and eaten.
© ISO 2020 – All rights reserved v
---------------------- Page: 5 ----------------------
FINAL DRAFT INTERNATIONAL STANDARD ISO/FDIS 20980:2020(E)
Artichokes — Specification and test methods
1 Scope
This document specif
...

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